This dressed a green salad to accompany a Gruyère and smoked bacon Rösti that I cooked yesterday. It reminds me…
When Preparing Cucumbers in Winter:
It is a good idea to remove most of the seeds, which (at this time of year) are bloated and…
‘We are dealing with products of nature, and these vary.’
‘Weigh with the eye and taste while cooking.’ The words of Claudia Roden on the BBC Radio 4 Food Programme…
Baked Egg ‘Arnold Bennett’
Earlier this week, I read about Omelette Arnold Bennett in the excellent Four Seasons by Margaret Costas that my mother…
Yogurt Curry Coronation Turkey (or Chicken) with Basmati Rice and Flaked Almonds
For a jolly get together just after Christmas I made this to contribute to a leftovers feast, and it…
Thai Salad
For supper tonight I made this to accompany Thai pork balls and sticky rice and thought I would record it…
Baked Portobello Mushroom with Herbed Thick Yogurt and Poached Egg
This is one of the best breakfasts I have made recently. It seems blindingly simple, but is very effective. The…
Lasagne (Ragù)
Until two weeks ago I had never made a lasagne, or a ragù – they made me nervous. There’s so…
Leeks Vinaigrette with Chopped Egg – Mince and Potatoes – Slow Baked Rice Pudding and Soft Prunes
This was a meal we had last week when I was hell-bent on being acetic and old school. My brother…
Pigeon and Peas
This dish is modernised and adapted from the Larousse Gastronomique. The gentle sweetness of braised peas are a brilliant foil…
Dinner Document 